VINIFICATION:
At the beginning of October the grapes are perfectly ripe and the winemaking process starts from the vine. Withering takes place in the vineyard by cutting the shoot but leaving it on the vine for
about two weeks. The drying gives the wines typical notes of ripe fruit, such as plums and raisins. The grapes are pressed and fermentation begins. The skins are left in contact with the must for a long period to extract aromas and the characteristic red color. Traditional red vinification continues at a controlled temperature between 25 °and 27 °C.